Swiss Chard and Potato Frittata

Ready in 45 minutes
9 review(s) averaging 4.4. 89% would make again

Top-ranked recipe named "Swiss Chard and Potato Frittata"

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"I used nutritional yeast instead of cheese. It was good. You definitely need a side dish because I tripled this recipe to feed 2 adults, 2 teens, 4 little ones and a toddler (9) and we needed a ton of food besides this recipe. I also think I will try it again with fresh herbs. I feel it needed more garlic, salt, and perhaps some fresh basil or rosemary or something. With the right herbs this could be rockin' good."

- rachelpowell1

Ingredients

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6 large Swiss chard leaves
1 tablespoon olive oil
1 medium Onion; diced
1 clove Garlic; minced
1 medium Boiling potato; peeled and diced finely
6 large Eggs
1/4 cup Parmesan cheese; grated
1/4 teaspoon Salt
Ground pepper
1 teaspoon Unsalted butter

Original recipe makes 3

Servings  

Preparation

1 . Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.

2. Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic,

and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan.

Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about

10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing

occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.

3. Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.

4. Melt the butter in the skillet over low heat and swirl it around to coat the sides of the

pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid

egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.

5. Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 941 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe! The swiss chard puts this frittata at another level! For the recipe instructions, I would suggest clarifying 'diced or sliced onions' as well as 'minced garlic clove'.
Nanzie 10 months ago
I used nutritional yeast instead of cheese. It was good. You definitely need a side dish because I tripled this recipe to feed 2 adults, 2 teens, 4 little ones and a toddler (9) and we needed a ton of food besides this recipe. I also think I will try it again with fresh herbs. I feel it needed more garlic, salt, and perhaps some fresh basil or rosemary or something. With the right herbs this could be rockin' good.
rachelpowell1 2 years ago
Very good. I added chicken sausage to the greens and potatoes. I also poured the egg mixture directly into the pan and let it cook, rather than wiping it clean first. Turned out fine.
Kalofagito 2 years ago
It was very tasty. Perfect for leftovers.
Kedamono 3 years ago
Even my picky 3 year old likes this! Gets him to eat some veggies!!
Brandyb0923 3 years ago
Super yummy, simple, easy and few dishes.Went great with avocado and bacon!
bob_smith6968 3 years ago
Delicious and healthy!
MoMommy 4 years ago
It was very tasty... no changes necessary!!!
Popefamily1 5 years ago
[I posted this recipe.]
waterdown 8 years ago
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